Herb Roasted Turkey

Continuing with the holiday theme…here’s how I make a turkey. I’ve only made this bird a few times now, but have gotten rave reviews each time. I rub the turkey in an herb butter and stuff it with some veggies. I also place it on top of veggies in the roasting pan.

I have to admit I was definitely afraid to “tackle the turkey”, but am glad I did!

Start with the veggies…

Preheat the oven to 450º.

Quarter 2 onions.

Cut up 3 stalks of celery.

Cut up 3 carrots (or use baby carrots like I did…I just approximated how many would make up 3 carrots).

Place half the veggies on the bottom of the roasting pan.

Place the other half inside the cavity of the turkey. (Make sure you remove the neck and giblets first!)

Gross, I know!

Then work on the herb butter…

Place the turkey on top of the vegetables in the roasting pan.

In a food processor, combine 1 and 1/4 sticks butter with 2 tablespoons each of fresh sage, rosemary, and thyme, and 3 tablespoons of fresh parsley.

Season with s&p.

Process until smooth.

Rub the mixture all over your turkey. (Don’t leave any part out!)

Season the bird with s&p.

Place in the oven and cook for about 45 minutes, until golden brown on the outside.

While the bird is roasting, heat about 4 cups of turkey stock on the stove. Keep warm over low heat.

Once the bird is golden brown, reduce the heat to 350º.

Baste with the turkey stock every 15 minutes.

Continue cooking and basting until the turkey is done (a thermometer should read about 170º).

Remove the turkey and tent with foil for about 15 minutes before carving.

Enjoy!

P.S. – I made it to the gym finally! Working off that baked potato soup from last week…